Measure warm water into large, warm bowl. Add yeast and stir until dissolved. Stir in molasses, sugar, salt, softened butter, anise seeds and rye flour. Beat until smooth. Mix in enough white flour to make soft dough. Turn onto lightly floured board. Knead until smooth and elastic; about 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down dough.
Turn out onto lightly floured board. Divide dough in half and shape into two round slightly flattened loaves. Place on greased baking sheets, sprinkled with flour. Cover and let rise in warm place until doubled; about 1 hour. Bake at 375 degrees for 35 minutes or until done.
Add yeast to milk mixture. Add enough flour (1 cup at a time) to make soft dough. Turn onto lightly floured surface and knead until smooth and elastic (about 10-12 minutes). Place in lightly greased cookie sheet and cover. Allow to double in size. (Can use a proofing oven.) Place a shallow pan with about 1/2 inch of water into the oven. Preheat to 200. Turn it off and put dough into the oven. Will double in about ten minutes.
Punch down and knead five minutes. Shape into loaf. Cover and let rise until double. Bake for 0-35 minutes in a 350 degree oven.
White Bread By Joyce Miskin
Dissolve 2 pkgs. (2 Tbsp.) yeast in ½ cup warm water (not quick rising) with ½ tsp. sugar
Mix in large bowl:
½ cup sugar
1 Tbsp. salt
1 cup instant powdered milk (1/2 cup non-instant)
(Instead of powdered milk, I think you could use milk in place of the water and it would still work)
4 cups warm water
Add dissolved yeast and 6-7 cups flour and mix. Add ½ cup oil. Add 4-5 cups more flour until very thick. Let stand 10 min., then knead down until smooth and stiff. Let stand for approx. 1 hr. Knead down again. Let stand another hour, knead down and divide into 4 loaves. Put in greased pans. Let rise about 30 min. Bake in 350 degree oven for 30 min.
(The original recipe says to cook at 300 degrees for 50-55 min. I guess that would make softer crust and moist inside, I don’t really know. I’ll have to try cooking it like this and see the difference.)
1 cup coconut
Mix eggs, oil, sugar and seasonings, beat until light and fluffy. If using frozen zucchini, slightly drain. Add remaining ingredients. Bake in two regular bread pans or 6 mini loaf pans. Bake 50-60 minutes at 350 degrees. (Less for mini loaf pans). Good with glaze of orange juice, butter, and powdered sugar.
MODIFICATIONS: I substitute some white wheat instead of using 100% red wheat, although my daughters successfully use 100% red. I also add ¼ cup Vita Wheat Gluten. I mix only half of the flour, beat well (I use a Bosch Mixer), and allow to rest for about 20 minutes to make a “sponge”; then I add the rest of the flour and knead as directed.
WHEAT BREAD -HALF WHITE, HALF (RED) by Sue Miller
Mix: 5 cups warm water 2 Tb yeast (sprinkle over water and let rise 5 minutes)
1 ½ Tb salt
2/3 cups sugar
Add 2/3 cups oil
1 cup instant powdered milk
13 cups flour
NOTE: with 13 cups flour, first add 7 cups whole wheat and mix for 10 minutes; then add 6 cups white flour and mix. Knead for 10 minutes. (This is by hand, if using a Bosch, proceed as you normally do)
Divide dough into 4 pieces; shape into loaves. Put in pans and let rise until double in size. While rising, cover dough with loose plastic wrap or a damp cotton cloth. Bake 35 minutes at 350 degrees.